| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541957 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠The volatile profile of sole fed different dietary protein levels was evaluated through HS-SPME coupled to GC-IT/MS. ⺠Twenty compounds were quantified. ⺠1-Penten-3-ol, hexanal and (E)-2-nonenol were present in the highest concentration. ⺠Fish meal replacement by plant proteins has no major effects on sole's muscle volatile composition.
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Authors
J.M.G. Silva, L.M.P. Valente, M. Castro-Cunha, M. Bacelar, P. Guedes de Pinho,